Lobster Lasagna in a chive cream sauce
This authentic delight inspires even the great chefs, starting with Paul Van Gessel, starred Parisian chef, who has abandoned the streets of Paris in order to reinstall his ovens in Lavardin, one of the most beautiful villages of France. A showcase for the immeasurable talent of this chef, the charming Relais dAntan offers use a beautifully inspired cuisine as tasty as it is elegant and light.
Ingredients for 6 people
2 kilograms of Lobsters
200 grams of pasta noodles
1 kilogram of leeks
1 bunch of chives
100g of grated gruyere(Swiss) cheese
Ingredients for pasta noodles
200 grams of flour
Ingredients for the lobster sauce
1 branch of thyme
3 branches of tarragon
2 bulbs of garlic
8 branches of parsley
3 grams of salt
1/2 liter of cream
1 deciliter of a dry white wine
Directions for lobster and leeks
Peel and sauté the lobster tails in butter.
Set aside the heads, legs and shells of the lobster for future use.
Cut the white parts of the leeks in quarters, then wash and cut them in cubes. Put them in a bowl and season with salt and cumin. Add and pat of butter and a little water. Cover with saran wrap plastic and cook for 4 minutes 30 seconds in a microwave oven.
Directions for pasta noodles
Put the flour in a bowl and add the eggs one by one while mixing thoroughly. Allow the dough to rest in the refrigerator for one hour. Roll the dough very then and cook in salty water for 7 or 8 minutes. Drain and cut the pasta in pieces 8 centimeter by 5 centimeters.
Directions for the lobster sauce
Crush the heads, legs and shell of the lobsters.
Cut the carrots, onions and shallots into small cubes.
Crush the tomatoes, garlic, tarragon and parsley.
Put the carrots, onions, shallots, some thyme and rock salt in peanut oil. Add the crushed lobster parts and cook for 2 minutes together. Moisten it with 1 deciliter of dry white wine and for 2 minutes in order to evaporate the acidity of the wine. Add the cream then the crushed tomatoes, garlic, tarragon and Cayenne pepper.
Bring it to a boil and allow it to cook for 2 minutes, then let it soak for 1/2 hour.
Strain it through a strainer and check for seasoning.
In a soup bowl, put a layer of leeks, a layer of noodle, another layer of leeks, then the lobster tails. Sprinkle with half of the cheese. Brown lightly.
Cover with the rest of the noodles, then the rest of the cheese. Brown again.
Pour the lobster sauce to which you have already added the chopped chives.